Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Christmas / Clotted Cream Recipe
    Lost? Site Map

    Clotted Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    5 mins

    1 hrs 30 mins

    Mille®'s Note:

    Both Cornwall and Devon are famed for this delicacy. Traditionally this is made by pouring plain, old-fashioned, un-tampered-with milk into shallow pans and leaving, undisturbed, for 24 hours allowing the cream to rise. Since milk of that variety is as scarce as chickens' teeth in the USA, double cream can be used instead.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pint

    Units: US | Metric

    • 20 fluid ounces double cream
    • scone (optional)
    • fruit (optional)
    • fruit, pie (optional)

    Directions:

    1. 1
      Pour cream into a shallow pan (if using milk, leave undisturbed for 24 hours).
    2. 2
      Heat the pan, gently, to about 82°C (180°F) and hold the heat very steady at this temperature for approximately 1 hour.
    3. 3
      When the surface cream has developed a thick, rich, yellow wrinkled crust, turn off the heat and allow the pans to cool slowly.
    4. 4
      Once cold, skim the cream off and serve with scones, fruit or fruit pies.

    Ratings & Reviews:

    • on January 09, 2008

      35

      This was the first time I ever have eaten clotted cream, so I really didn't know what to expect. I used it on homemade scones as I've heard it used on. It was good. Just a nice rich tasting cream flavor. Very good. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2006

      45

      Being almost local to Devon and Cornwall, this was very authentic. It was a pleasure to make, more for the novelty factor, I can buy Cornish clotted cream in my local supermarket, which is delivered daily so I probably woundn't go to the trouble of making it again, but it's excellent and very easy to do, just a bit time consuming. If I couldn't buy it local I would defiantly do this it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Clotted Cream

    Serving Size: 1 (596 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2056.2
     
    Calories from Fat 1984
    96%
    Total Fat 220.5 g
    339%
    Saturated Fat 137.2 g
    686%
    Cholesterol 816.5 mg
    272%
    Sodium 226.4 mg
    9%
    Total Carbohydrate 16.6 g
    5%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.6 g
    2%
    Protein 12.2 g
    24%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites